Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Ingredients

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped or canned.
• 1 (15-ounce) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 cups Arrabbiata Sauce, recipe follows or jarred sauce
• 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

*Recipe courtesy of Giada De Laurentiis foodnetwork.com

Directions

Chicken & Dumplings

Ingredients

• 8 Chicken Breasts -- boneless
• 1/2 cup celery -- chopped
• 1/2 cup onion -- chopped
• 1/2 cup carrots -- sliced
• 1/2 cup parsley -- fresh chopped
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon rosemary -- optional
• 1 teaspoon salt
• 1/2 teaspoon pepper
• water to cover chicken

--- BISQUICK DUMPLINGS ---

• 2 cups Bisquick baking mix
• 1/8 teaspoon dried thyme
• 1/8 teaspoon black pepper
• 1/8 teaspoon poultry seasoning
• 1 dash ground nutmeg
• 1 tablespoon dried or fresh parsley -- minced
• 2/3 cup milk

Directions

In large Dutch oven or kettle, combine chicken, celery, onion, carrots, parsley, poultry season, rosemary, salt, pepper; cover with water and bring to a boil. Turn down temperature and cook on low until chicken and vegetables are tender. (approximately 1 hour) Remove chicken breasts, cool, and cut up in bite size pieces and return to vegetable broth mixture in kettle.

For dumplings, combine bisquick mix, thyme, nutmeg, poultry seasoning, parsley; stir in milk just until moistened. Drop by tablespoonfuls onto the boiling broth. Cook uncovered, for 10 minutes; cover and cook 10 minutes longer.

*Recipe courtesy of BigOven.com

Cinnamon Apple Cranberry Sauce

Ingredients

• 2 cups cranberry juice
• 1 (6-ounce) bag sweetened dried cranberries
• 1 cinnamon stick, broken in half
• 1 cup sugar
• 2 Gala apples, peeled, cored and diced
• 2 teaspoons corn starch

Directions

 

In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.

 

Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.

 

Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

 

*Recipe courtesy Aaron McCargo Jr. FoodNetwork.com